Roasted Butternut Squash and Browned Butter Sage Pasta

One of my kids favorite things to eat, believe it or not, (at least 2 of them) is brown butter and sage pasta with parmesan. I don’t blame them. If you have never tried this simple dish, try it, trust me, it’s delicious. I grown sage every year, primarily for that reason, but I also grow it to be used in brining chicken and turkey. Lord help us it’s almost Thanksgiving!

With our farmer’s market winding down, I decided to pick up a handful of squash. In all honesty, I’m not a big fan of squash, but I think my wife is and hence why I buy the stuff, plus I have no problem supporting the farmers. No problem at all. So as I picked up some acorn, butternut, and spaghetti squash, I decided to come up with a riff on the favorite browned butter and sage pasta with butternut squash. Did my wife love it? YES.

Let’s get started.

Ingredients:

• 1 lb of your favorite pasta, cooked just before al dente (I used a thin linguine)
• 1 whole butternut squash, peeled, seeds removed, and cubed
• generous pinch of salt and pepper
• drizzle of olive oil
• 1/2 cup fresh sage leaves, chopped
• 4 tbsp unsalted butter
• cherry tomatoes, quartered, optional
• pinch of red chili flakes, optional
• 1/2 cup grated parmesan cheese

Start by preheating your oven to 400 degrees. Add the cubed butternut squash to a baking dish, season with salt and pepper, and drizzle with olive oil.

Bake for 30 minutes until fork tender, and let cool.

Cook your pasta just before al dente, drain and set to the side.

Heat a large skillet on medium heat, and then add in the butter. Let the butter sizzle and bubble and get a light brown, then add in the pasta and squash. Gently toss, and cook for a minute or two.

Add in the sage, chili flakes, and parmesan cheese, and give another good toss. Cook for a few more minutes until the cheese slightly melts, then serve. Add a few cherry tomato slices to cut through some of those flavors, if you desire. Hint: I’m trying to use up my garden.

The end result is everything I love about some of the things I grow in the garden. The brown butter and sage are awesome, and then you throw in that wonderful roasted squash, and there you go. You have an awesome meatless meal that is comforting, filling, and super delicious. Hope you enjoy!

Roasted Butternut Squash and Browned Butter Sage Pasta

Dax Phillips

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 15 minutes mins

Total Time 55 minutes mins

Cuisine Italian

Servings 8

Ingredients

  

• 1 lb of your favorite pasta cooked just before al dente (I used a thin linguine)
• 1 whole butternut squash peeled, seeds removed, and cubed
• generous pinch of salt and pepper
• drizzle of olive oil
• 1/2 cup fresh sage leaves chopped
• 4 tbsp unsalted butter
• cherry tomatoes quartered, optional
• pinch of red chili flakes optional
• 1/2 cup grated parmesan cheese

Instructions

 

• Start by preheating your oven to 400 degrees. Add the cubed butternut squash to a baking dish, season with salt and pepper, and drizzle with olive oil.
• Bake for 30 minutes until fork tender, and let cool.
• Cook your pasta just before al dente, drain and set to the side.
• Heat a large skillet on medium heat, and then add in the butter. Let the butter sizzle and bubble and get a light brown, then add in the pasta and squash. Gently toss, and cook for a minute or two.
• Add in the sage, chili flakes, and parmesan cheese, and give another good toss. Cook for a few more minutes until the cheese slightly melts, then serve. Add a few cherry tomato slices to cut through some of those flavors, if you desire.